Re: Chili Recipe Dump
Posted: Fri Dec 30, 2022 1:27 pm
Zsn farts a lot.
makes my eyes water just thinking about it (for more reasons than one)Feral wrote: ↑Wed Feb 01, 2023 10:12 am Roasted green chile's aroma may join New Mexico's cast of state symbols
"Oil and gas", and "Dairy Farm", are among the competitors.
Must be a Texan.
I tried the "put the peppers on the burner, put in bag when black all around, peel when cooled" thing for the first time Sunday.
I have a friend who drives down to Espanola NM and stops at Romero's Fruit Stand every year. He buys a couple of bushel baskets of fresh chiles and has them roast them. Then drives them home to Colorado and freezes them for the year. Not everyone is a 3 hour drive from Espanola though.Mjl wrote: ↑Wed Feb 01, 2023 12:53 pmI tried the "put the peppers on the burner, put in bag when black all around, peel when cooled" thing for the first time Sunday.
I'm either doing something wrong or it's just not at all worth the effort. I tasted it next to peppers I cooked with skin on and thought the skin on were at least as good if not better.
if you haven’t had breakfast at the Roadrunner Cafe b/t Espa and Santa Fe, you need to…their huevos rancheros are something specialjaphy wrote: ↑Wed Feb 01, 2023 12:06 pm Abiquiú, New Mexico is a favorite day trip from southern CO. You can see Plaza Blanca and the purple cliffs that Georgia O'Keefe painted as well as the Echo Amphitheater. For lunch we stop at Bode's in the town for the green chile cheeseburgers. When you pass through Antonito remember to stop at Chavez Market and pick up a bag of Chimayo chile.
It's mostly to remove the skins but I think it adds flavor too. I do it directly over charcoal and then into a container when the skins are black.Mjl wrote: ↑Wed Feb 01, 2023 12:53 pmI tried the "put the peppers on the burner, put in bag when black all around, peel when cooled" thing for the first time Sunday.
I'm either doing something wrong or it's just not at all worth the effort. I tasted it next to peppers I cooked with skin on and thought the skin on were at least as good if not better.
So it's just to do when blending them to make chili or sauce? That would make more sensejhawks99 wrote: ↑Wed Feb 01, 2023 2:51 pmIt's mostly to remove the skins but I think it adds flavor too. I do it directly over charcoal and then into a container when the skins are black.Mjl wrote: ↑Wed Feb 01, 2023 12:53 pmI tried the "put the peppers on the burner, put in bag when black all around, peel when cooled" thing for the first time Sunday.
I'm either doing something wrong or it's just not at all worth the effort. I tasted it next to peppers I cooked with skin on and thought the skin on were at least as good if not better.
When we had a place in Pagosa Springs wee went through Chama often. We never stopped for food, we were always holding out for Bode's in Abiquiu. There was a guy who sold sculptures and knives made out of old metal, "Made in Chama Not in China" was the sign on his container moon the side of the road. We used to stop and talk to him when he was there.KUTradition wrote: ↑Wed Feb 01, 2023 1:39 pmif you haven’t had breakfast at the Roadrunner Cafe b/t Espa and Santa Fe, you need to…their huevos rancheros are something specialjaphy wrote: ↑Wed Feb 01, 2023 12:06 pm Abiquiú, New Mexico is a favorite day trip from southern CO. You can see Plaza Blanca and the purple cliffs that Georgia O'Keefe painted as well as the Echo Amphitheater. For lunch we stop at Bode's in the town for the green chile cheeseburgers. When you pass through Antonito remember to stop at Chavez Market and pick up a bag of Chimayo chile.
there’s also a good spot right outside of Chama, but i can’t remember the name
i think it’s the Elk Horn Cafe…been a few years since i was there, so i make zero claims about its current level of deliciousnessjaphy wrote: ↑Thu Feb 02, 2023 9:32 amWhen we had a place in Pagosa Springs wee went through Chama often. We never stopped for food, we were always holding out for Bode's in Abiquiu. There was a guy who sold sculptures and knives made out of old metal, "Made in Chama Not in China" was the sign on his container moon the side of the road. We used to stop and talk to him when he was there.KUTradition wrote: ↑Wed Feb 01, 2023 1:39 pmif you haven’t had breakfast at the Roadrunner Cafe b/t Espa and Santa Fe, you need to…their huevos rancheros are something specialjaphy wrote: ↑Wed Feb 01, 2023 12:06 pm Abiquiú, New Mexico is a favorite day trip from southern CO. You can see Plaza Blanca and the purple cliffs that Georgia O'Keefe painted as well as the Echo Amphitheater. For lunch we stop at Bode's in the town for the green chile cheeseburgers. When you pass through Antonito remember to stop at Chavez Market and pick up a bag of Chimayo chile.
there’s also a good spot right outside of Chama, but i can’t remember the name
We will be taking a road trip through northern NM in a couple of months so I will look that up. We usually spend time in Santa Fe but this trip we will stay in Albuquerque. We want to see the Petroglyph National Monument and a friend has an installation up at the Albuquerque Museum. On the route back we will roll through OKC and see the Oklahoma Contemporary Museum. There should be plenty of good food opportunities along our route.
This one?